The weather has been cold of late so that means it’s the perfect time for making a nice big pot of piping hot vegetable chili! And we have a super yummy recipe for you!It’s so simple to make but the result is a really flavourful and hearty meal. You can make it ahead of time and it’s great for meal prep and freezes well. It’s low in fat and high in protein for a deliciously well balanced meal.
Serves 4 or extra for freezing
- 1 tbsp oil
- 1 tsp cumin seeds
- 2 small onions, finely chopped
- 2 stalks of celery, finely diced
- 2 finely chopped garlic cloves
- 1 large red pepper, chopped
- 1 mild chilli, finely chopped (optional)
- 1/2 cup uncooked quinoa
- 1 tsp chipotle paste
- ½ tsp ground black pepper
- 2 x 15-oz cans white beans, drained
- 100g tinned tomatoes
- 8 vine tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 tsp English mustard
- 6 oz fresh spinach, chopped
- In a large stock pot, heat 2 tbsp oil followed by the cumin seeds, sizzle for a few seconds before adding the onions, celery, garlic, and 1 tsp of salt. Cook for about 10 minutes on a low heat to allow the vegetables to caramelise then add the finely chopped tomatoes and fresh chilli, stir well, and cook for a further 2 minutes.
- Now add the peppers, chipotle paste, black pepper, white beans, ground cumin, mustard powder or fresh and oregano to the pot with quinoa. Increase the heat to bring everything to a simmer then add 1 litre of vegetable stock. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Meanwhile brush the vine tomatoes in oil and place on a baking tray. Pop in the oven at 180°C for 25 minutes. Remove from the oven when ready
- Stir occasionally and check the seasoning, and cook uncovered for about 10 minutes.
- When soup is thickened and vegetables are cooked to your liking, stir in spinach and cook for 1 more minute just until the spinach wilts. Place the tomatoes on top of the chili, Serve hot and enjoy!